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Raspberry Wine
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
719Calories
3 gProtein
147 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories719 kcal
Protein3.1 g
Carbohydrates147 g
Fiber1.1 g
Sugars128 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium11 mg
Potassium1163 mg
Calcium96 mg
Iron1.2 mg
Magnesium111 mg
Phosphorus98 mg
Zinc1.3 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate8.9 mcg
Water204 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 133. The excerpt below is the record exactly as published.
RASPBERRY WINE. Raspberries and sugar Light white wine Preparation : The berries are crushed and strained through a cloth. With 1 qt. of raspberry juice, use 2 lbs. of sugar and 2 qts. of white wine
Cook this with the app: pantry check, scaling, and the assistant.